Spicy Szechuan Green Beans with Ground Turkey


Our family really enjoyed this dish. Let me rephrase that. My husband and I really enjoyed this dish. To be honest, green beans are not a favorite food of either of my boys. But we asked that they eat four beans each and their turkey with the promise of mangoes afterwards!

I really enjoyed how light and fresh this meal tasted. I ate mine sans rice, we’re trying to be more carb conscious around here. But I still make grains and starches for my kiddos to enjoy. As always, it was a quick, easy, delicious dinner on what have been increasingly busy nights for us.

Do you have any Asian-fusion dishes you’d like to share! I’d love to know any of your favorites. You can comment below. I am always looking for good recipes. We’re rolling through Wednesday, and I couldn’t be more glad. Tonight I hope to get out on my road bike and make a good ride of it! Have a great day, friends!

XX, Megan



3 Tbsp. reduced-sodium soy sauce or tamari (use wheat/gluten-free if needed)
1 Tbsp. rice wine, mirin or dry sherry
1 tsp. brown sugar
1 tsp. cornstarch
1/4 – 1/2 tsp. crushed red pepper flakes, to taste (optional)
1 Tbsp. vegetable or coconut oil
1 lb. green beans, ends trimmed and cut in half, or use frozen
1 lb. ground turkey, pork or meatless crumble
2 tsp. minced garlic, (3 – 4 cloves)
1 Tbsp. fresh ginger, peeled and minced
1/4 cup scallions or chives, thinly sliced


(Start the rice first, if you are serving it.) In a small bowl or measuring cup, whisk together the soy sauce, rice wine, brown sugar, cornstarch and red pepper flakes (optional). Set it aside.

Heat a large nonstick skillet over high heat and add the oil. When it is smoking, add the beans (if using frozen beans, defrost them first) and cook, stirring frequently, until they are shriveled and black in spots, 5 – 8 minutes. (Meanwhile, slice the mango, if you are serving it.) Reduce the heat if necessary to keep them from burning. Transfer the beans to a plate.

Reduce the heat to medium and add the turkey, pork or meatless crumble. Cook until no pink remains, about 5 minutes, then add the garlic and ginger, stirring until fragrant, about 1 minute. Return the beans to the pan, stir the sauce again, and add it to the pan. Cook until heated through and the sauce is thickened, about 1 minute. Stir in the scallions or chives and serve it immediately, or refrigerate it for up to 3 days, or freeze it for up to 3 months.


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